
端午節吃粽子易「暈碳」 中醫大新竹附醫教三招健康吃
中國醫藥大學新竹附設醫院營養師黃家莚指出,端午節吃肉粽若未注意份量與搭配,可能因餐後血糖快速上升而出現疲倦、想睡的「暈碳」現象。她建議民眾透過「挑餡、減油膩」、「換穀、增纖力」及「吃菜、添飽意」三招,選擇低脂餡料、替換部分糯米為全穀雜糧,並搭配蔬菜,即可健康吃粽。

中國醫藥大學新竹附設醫院營養師黃家莚指出,端午節吃肉粽若未注意份量與搭配,可能因餐後血糖快速上升而出現疲倦、想睡的「暈碳」現象。她建議民眾透過「挑餡、減油膩」、「換穀、增纖力」及「吃菜、添飽意」三招,選擇低脂餡料、替換部分糯米為全穀雜糧,並搭配蔬菜,即可健康吃粽。

端午節將至,大葉診所營養師陳㛄靜提醒洗腎患者,吃粽子應掌握「控磷、限鉀、少鈉」3大原則,避免高磷鉀鈉食材,一天以1顆粽子為限,並隨餐服用磷結合劑,才能安心享用佳節美食。

營養師徐慈家指出,許多人減重失敗並非因為缺乏運動,而是混淆了「燃脂」與「減脂」的概念。燃脂是身體使用脂肪作為燃料,如快走、慢跑等中低強度運動;減脂則是長期體脂肪量下降,需透過高強度運動提高總消耗並保留肌肉,同時整體消耗需大於攝取。她提醒,應關注蛋白質攝取、睡眠品質、肌肉保留及運動方式的適宜性,而非僅看流汗量。

台南安南醫院營養師洪靖雯設計低糖高纖水果冰粽,以當季水果、代糖和奇亞籽取代糯米,熱量較傳統肉粽低,適合炎夏點心。奇亞籽富含Omega-3,有助飽足感與心血管健康,但食用時需搭配足夠水分。建議成人每日2-3個,糖尿病患者需留意醣類攝取。

營養師蕭瑋霖指出,研究顯示調整進食順序,先吃蔬菜和蛋白質,最後吃澱粉,可顯著降低餐後血糖峰值與胰島素濃度,血糖反應差異可達約40%。此方法有助於穩定血糖,減少飢餓感,且不需改變食物內容或份量。

營養師蕭瑋霖指出,研究顯示餐前30分鐘喝500ml水,有助於體重控制。此方法透過物理佔位和血漿滲透壓變化抑制食慾,尤其對55歲以上及快食族群效果顯著。無糖氣泡水效果近似白開水,但含糖飲料無此效果。

營養師曾建銘建議腎友可嘗試低氮澱粉,如冬粉、粉粿等,以補充熱量並減少腎臟負擔。他提醒並非所有澱粉都安全,糖尿病腎友需注意血糖,且已洗腎者不適用此飲食法。

A nutritionist advises that excessive protein intake, especially when combined with insufficient vegetables and carbohydrates, can hinder metabolism, lead to fat accumulation, and cause fatigue, constipation, and thirst. She recommends balanced meals with plant-based proteins and complex carbohydrates for sustainable weight loss and muscle gain.

營養師張馨方提醒,蛋白質並非吃越多越好,身體利用有限,過量攝取且蔬菜、碳水不足,恐致代謝卡關、脂肪囤積。她建議,增肌減脂應均衡飲食,適量攝取好澱粉,並以植物性蛋白取代部分肉類,對身體負擔更友善。

台北市立聯合醫院營養師吳玲怡推廣低碳蔬食粽,以毛豆、藜麥、糙米等植物性食材取代傳統肉粽的高熱量、高油脂與高鹽分,並提供食譜與健康環保的吃粽建議,鼓勵民眾過節也能兼顧健康與永續。

端午節吃粽子,營養師建議掌握「151口訣」:一天一粒粽,搭配五色蔬果,喝一杯水,避免血糖劇烈起伏造成的「暈碳」。也可選擇糙米、藜麥取代糯米,並增加運動量來消脹氣。

A year-long study found that elderly individuals adhering to a Mediterranean diet showed significant changes in their gut microbiota, leading to reduced frailty risk, lower inflammation, and improved cognitive function.

新北市政府新聞局與KOL黃君聖營養師及祖孫3代拍攝道路安全宣導片,以「停讓文化」為主題,呼籲民眾注意交通安全,並舉辦抽獎活動鼓勵觀看。

營養師莊譓馨建議,現代人因外食比例高、蔬果攝取不足,肝臟代謝與抗氧化機能易受影響。她推薦透過飲食補充穀胱甘肽、含硫化合物、維生素B6與B12、硒,以及維生素C與E等五大關鍵營養素,以維持身體正常代謝功能。

Veteran Hong Kong actor Chung King-fai has died at 89. Known for his contributions to theater and television, he was also a cancer survivor. Actor Anthony Wong mourned his mentor, while a nutritionist shared dietary advice for preventing colon cancer.

香港演藝界泰斗鍾景輝逝世,享壽89歲。他曾罹患大腸癌,營養師謝宜芳指出,高品質植物性飲食與較低大腸癌風險有關,建議增加蔬菜、全穀類、豆類攝取,減少加工食品與含糖飲料。黃秋生發文悼念恩師,表示將銘記教誨。

Nutritionist Yang Ssu-han highlights significant calorie and fat variations in 6 common egg dishes. Boiled and tea eggs are lowest in calories and fat, while omelets, scrambled eggs, and fried eggs are higher due to added oil, butter, or cheese.

A "preload" dietary strategy involving a drink of whey protein and guar gum 15 minutes before meals can help slow stomach emptying and stabilize post-meal blood sugar levels, according to nutritionist Chiu Shih-hsin. A study found this method also significantly lowered HbA1c without causing weight gain.

A nutritionist advises that while coffee's caffeine and chlorogenic acid can boost metabolism and fat utilization, it's not a primary fat-loss solution. Excessive consumption or impact on sleep can negate benefits and harm health.

Nutritionist Tseng Chien-ming warns diabetics that symptoms like shortness of breath, fatigue, leg swelling, and sudden weight gain may indicate heart failure, not just aging. He advises monitoring NT-proBNP levels and seeking further cardiac evaluation if elevated, emphasizing comprehensive care beyond just blood sugar control.

Nutritionist Tseng Chien-ming states that over 80% of Taiwanese don't eat enough fruit. He emphasizes that fruit isn't the cause of weight gain or diabetes, but rather incorrect consumption methods and portions. He advises eating 2 servings daily, preferring whole fruit over juice, and consuming it in moderation.

Nutritionist Wang Yu-ching warns that the common combination of plain congee with pickles can lead to high sugar and sodium intake. Overcooked congee digests quickly, causing blood sugar spikes, while pickles are high in sodium, potentially causing swelling and increased bodily burden. She suggests alternatives like mixed grain congee with eggs, tofu, and vegetables for stable energy and reduced sodium.

A nutritionist offers five tips for enjoying cold treats this summer, emphasizing mindful consumption over complete avoidance. Key advice includes avoiding empty stomachs, eating slowly, being wary of high-sugar ingredients, and understanding that iced drinks don't replace water. The nutritionist also suggests better alternatives to high-calorie combinations.

Nutritionist Chen Pei-chun suggests that long-term stress can keep the sympathetic nervous system overactive. Consuming foods like dark chocolate, eggs, whole grains, milk, and tofu can help relax the nervous system and stabilize emotions. She recommends magnesium-rich foods like dark chocolate and nuts, B-group vitamins from eggs and whole grains, and tryptophan from bananas and milk to aid in relaxation.